Local touch to western classics


Enjoy waterfowl two ways with Nanne’s Confit Duck Leg (front) that is crumbed and seared, or bite into the juicy Grilled Steak (back) that is an elevated version of an European classic with local elements. (Jeremy Tan / Apr 4, 2017)

SUFFOLK House Restaurant’s menus are ever-evolving selections of classic European dishes re-imagined with Penang flavours and ingredients.

There are always new creations to thrill diners, as executive chef Mathijs Nanne likes using what is seasonally available at local markets and growers.

Among his latest additions is the Chicken and Almond Terrine with Rocket Emulsion, Nutmeg Fruit Relish, Fragrant Leaves, Pickles and Laksa Kefir Dressing.

While terrines have their roots in French cuisine, the locally sourced greens and aromatics that accompany this Set Lunch starter give it an unmistakable Penang twist.

Follow this up with equally interesting mains like the Pulled Beef Linguine with Roasted Tomato and Date Sauce, Prawn Crusted Sea Bass with Green Pea, Lime and Coconut Puree, Beef Pot Pie with Roasted Pumpkin and Massaman Spice, or Nutmeg and Vadouvan Spice Stuffed ChickenThigh and Drumstick, to name a few.

The Chicken and Almond Terrine is among the chef’s latest additions. (Right) Enjoy waterfowl two ways with Nanne’s Confit Duck Leg.
The Chicken and Almond Terrine is among the chef’s latest additions. (Right) Enjoy waterfowl two ways with Nanne’s Confit Duck Leg.

Another delicious opener is the Duck and Shitake Mushroom Croquette with Purple Radish, Holy Basil Salad and Ginger Bud Aioli, from the dinner menu.

The deep-fried rolls are crispy on the outside and luscious within, going great with the vibrant accompaniments that add depth of flavour.

“The ginger bud or bunga kantan as it is more popularly known here, is a beautiful ingredient. It just adds a wonderful fragrance,” said Nanne, describing his rather unique aioli.

He also believes in balancing flavours out in dishes, so one gets the perfect harmony of sweetness, sourness, bitterness, saltiness and spiciness when indulging.

A great example is his Grilled Steak with Smoked Brinjal Puree, Chickpea Panisses, Acar of Oriental Mushrooms, Textures of Beetroot and Red Wine Jus.

“This was inspired by Steak and Chips. But I wanted to elevate it into something more sophisticated,” added the Dutchman of his flavour-packed version, available for both lunch and dinner.

Otherwise, he recommends the Confit Duck Leg crumbed and seared with Sweet Corn, Basil Puree, Warm Salad, Wilted Kale, Pickled Fennel and Relish on the dinner menu.

It is essentially duck two ways, as the leg is halved and finished differently.

The Grilled Steak, paired with Chickpea Panisses and Textures of Beetroot, is a play on the classic steak and chips.
e Grilled Steak, paired with Chickpea Panisses and Textures of Beetroot, is a play on the classic steak and chips

The spice mix on the crumbed segment similarly highlights the chefs go local approach, as do the medley of vegetables.

Other notable items from the a la carte selection are starters like Leaves of the Day which has the chef’s pick of greens from the Pulau Tikus market, and the Market Soup in Sour Dough Granola.

For mains, there are also Beetroot and Caramelised Onion Tartlet with Black Rice and Grana Padano Puree, and the Seared Garoupa and Chicken Crisp with Roasted Carrot Mousseline, Greens, Sticky Rice, Lime, Pandan Nage, Toasted Cashews and Avruga Caviar.

Or dig into the Roasted Lamb Rack and Braised Shoulder wrapped in Cabbage with Braised du Puy Lentils, Tomato, Fennel Fondue and Sauce Provencal.

Sweet endings are assured with the Watermelon and Live Pave with Feta Mousseline, Cashews,Compressed Cucumber and Granita, or the Mango Creme Brulee with Young Mango, Coconut and White Chocolate Sorbet.

The Duck and Shitake Mushroom Croquette goes well with the aioli made with ginger buds, an ingredient used in many local delicacies.
The Duck and Shitake Mushroom Croquette goes well with the aioli made with ginger buds, an ingredient used in many local delicacies.

Another popular one is the Orange and White Chocolate Gateaux with Red Curry of Strawberries, Coconut Crumble, Local Fruits and Toasted Coconut Ice Cream.

Besides the regular menu, there are also Daily Specials for dinner, with dishes crafted around what is freshly available on any given day.

Diners will get a free glass of house red or white wine, when ordering any of the main courses from the specials, the chef pointed out.

For April, the Lunch on the House promotion sees dining parties who order four sets, pay for only three.

The lowest priced set is free, limited to a maximum of three free sets for groups of over 12 pax.

Those celebrating birthdays and order two set dinners or more, get 15% discount and a free cake from Sunday to Thursday, or a free cake and glass of wine on Friday and Saturday.

The restaurant is open from noon to 10.30pm daily. For more information, visit www.suffolkhouse.com.my or call 04-2283930 for reservations.

Article type: metered
User Type: anonymous web
User Status:
Campaign ID: 1
Cxense type: free
User access status: 3

News , Northern Region , bureaus

   

Stories You'll Enjoy